Pancetta-Wrapped Asparagus with Citronette
By KrissyW330
In Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.
Ingredients
- 1 . 2 pounds medium asparagus
- 2 . 1/2 pound very thinly sliced pancetta
- 3 . Finely grated zest and juice of 1 orange
- 4 . 2 teaspoons Dijon mustard
- 5 . 1/4 cup extra-virgin olive oil
- 6 . Salt and freshly ground pepper
- 7 . 2 teaspoons chopped thyme
Details
Servings 6
Preparation
Step 1
1. Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
2. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
You'll also love
- Turkey Meatballs with Herbed... 0/5 (0 Votes)
- Turkey Breast with Garlic Roasted... 0/5 (0 Votes)
- Crab Towers with Avocado &... 0/5 (0 Votes)
- Green Beans – Flemish style 0/5 (0 Votes)
- Rigatoni a la Vodka, Chicken and... 0/5 (0 Votes)
Review this recipe